Sticky Rice

Sticky rice, also known as glutinous rice, is a type of short-grain rice that becomes very sticky when cooked. It’s a staple in many Asian cuisines and valued for its chewy texture and ability to clump together.

195

1 cup, cooked

(200 grams)

CAL

B

Nutri-Score

Lower in fiber compared to whole grain rices but is a good source of quick energy through carbohydrates.

Value per 100 grams & per cup (200gr):

95 kcal | 195 kcal

Protein

2 grams | 4 grams

Fats

0.2 grams | 0.4 grams

Carbohydrates

21 grams | 42 grams

Fiber

0.5 grams | 1 gram

Vitamins & Nutrients

Vitamin B1 (Thiamine): Important for energy metabolism and nerve function.
Magnesium: Supports muscle and nerve health.
Phosphorus: Essential for energy production and bone strength.
Iron: Needed for oxygen transport in the blood.

Satiety and Feelings

Sticky rice provides quick energy due to its high carbohydrate content but has low fiber, so it may not keep you full for long.

What does 100 g look like?

About ½ cup uncooked sticky rice (loose grains)

What does 2000 | 2500 calories look like?

About 12.5 cups uncooked (2.5 kg / 5.5 lbs).

Daily Value per 100 grams %

Vitamin B1 (Thiamin)

2%

Magnesium

2%

Phosphorus

3%

Iron

2%

Fiber

5%

Protein

2%

Sodium (Salt)

0%

Carbohydrates

10%

Total Fat

1%

Saturated Fat

0%

Cholesterol

0%

Sugar

0%

Calories

10%

Did you know?

Sticky rice is called glutinous because of its sticky texture, but it contains no gluten.
It is a staple in many Southeast Asian dishes like mango sticky rice and dim sum.
Sticky rice cooks differently from other rices, requiring soaking before cooking for best texture.
It’s prized for its ability to be formed into shapes and eaten by hand.
In Japan, sticky rice is used in traditional sweets called mochi, which are pounded and shaped into chewy rice cakes. It’s also the essential rice variety used in making sushi, prized for its sticky texture that helps sushi hold together.